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Sausage Breakfast Pockets Recipe

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Sausage Breakfast Pockets Recipe

Prep: 25 min. Bake: 15 min.

Yield: 4 Servings

25 15 40

Ingredients

1/4 pound bulk pork sausage, cooked and drained
1/2 cup shredded cheddar cheese
2 ounces cream cheese, softened
1 tablespoon dried parsley flakes
1 tube (8 ounces) refrigerated crescent rolls

Directions

In a small bowl, combine the sausage, cheddar cheese, cream cheese and parsley.
Unroll crescent dough and separate into four rectangles; seal perforations. Transfer to a foil-lined baking sheet. Place 3 tablespoons sausage mixture in the center of each rectangle. Bring four corners of dough over filling and twist; pinch to seal.
Bake at 375° for 14-16 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 4 servings.

Nutritional Facts 1 pocket equals 380 calories, 26 g fat (11 g saturated fat), 41 mg cholesterol, 690 mg sodium, 24 g carbohydrate, trace fiber, 10 g protein.

Originally published as Sausage Breakfast Pockets in Taste of Home October 2011, p47

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Reviews for Sausage Breakfast Pockets (5)

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Sausage Breakfast Pockets

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Reviewed on Mar. 03, 2012 by nickscob1

This is an every weekend request in my home. We all love them. We give it five stars!

Reviewed on Dec. 14, 2011 by TimBrophy

I use a mini muffin pan, makes it very easy to load and let the kids fill as they want with a variety of their favorite ingredients.

Reviewed on Nov. 08, 2011 by bjpetersen

My teenager loves these for breakfast before school. I make a batch and they keep great in the fridge. : )

Reviewed on Nov. 05, 2011 by mktwise

SUPER EASY!!! My husband said they tasted like something you would get at McDonalds. I think they're better than that though! Quick and easy for company!

Reviewed on Oct. 02, 2011 by Candracox

Family loved these, and they are pretty easy to make too.